Retro holiday recipes with a modern twist, from a Minnesota chef

Nostalgia dishes from the 1950s, ‘60s and ‘70s are trending this year: Think deviled eggs, shrimp cocktail and canapes.

Cookbook author Amalia Moreno-Damgaard shared a few ways to put a fresh spin on the classics, including her recipe from Retro Cheese Balls.

Listen to the full conversation by clicking play on the audio player above and check out Amalia Moreno-Damgaard’s recipe below.

Amalia’s Retro Cheese Balls

Makes 6-8 balls

• 1-1/2 cups crumbled requesón (Latin ricotta)

• 1 cup crumbled creamy queso fresco

• 2 tbsp crema (Latin sour cream)

• 3 tbsp finely sliced chives

• The juice of 1 small lime

• 1 tbsp Coban chile powder (or other hot chile of preference)

• 2 tsp garlic powder

• Kosher salt to taste

• 1 tsp white pepper

• ¾ cup finely chopped spicy peanuts

• ½ cup finely chopped parsley (or a combination of parsley and cilantro)

Directions

In a medium bowl, combine all ingredients. Mix — gently until smooth and well combined, taking care not to pack the mixture down.

Use a cookie scoop (2-3 oz.) to portion the mixture. Wearing gloves, gently cup and roll the portions in your hands to form smooth cheese balls.

Place the chopped peanuts and chopped herbs in separate bowls. Roll each cheese ball in the peanuts, pressing gently to ensure even coating. Cup again with your palms to reshape if needed. Repeat with the chopped herbs for additional cheese balls.

Wrap the cheese balls in plastic wrap and refrigerate for at least 1 hour or overnight to firm up and allow flavors to meld.

Serve with plantain chips.